• Heat oven to 375 degrees. In a food processor, crush graham crackers until even crumbs are created. Add melted butter and 1 tbsp of the syrup and pulse until blended. Press into a 9-inch pie dish. Set aside.

  • In a large lidded pot, combine 1/2 cup of the syrup and 2 cups water and bring to a boil over high heat. Reduce heat to medium and add pear halves. Cover and cook 10 minutes.

  • Meanwhile, in a medium bowl, beat cream cheese until smooth. Add remaining 1/4 cup syrup, the egg, cornstarch and cinnamon. Spread into prepared crust.

  • Bake cream cheese layer at 375 degrees for 20 minutes.

  • Uncover pears and turn over. Cover and continue to cook 10 minutes more. Remove to a cutting board and cool slightly.

  • Slice pears into thin wedges. Fan into pie over cream cheese filling. Cool to room temperature, then refrigerate at least 3 hours. Drizzle with additional syrup and sprinkle with toasted walnuts, if using.

Nutrition Facts

319 calories; 19 g total fat; 71 mg cholesterol; 251 mg sodium. 36 g carbohydrates; 4 g protein;